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Cheese from Italy, Piemonte
Motta is a small ball of acid curd from the Valsesia, made with no rennet at all. Raw milk, partly skimmed by letting the cream rise, sours at room temperature for 12–24 hours until it sets like yoghurt. The moist curd is kneaded with salt, pepper, fennel seed and cumin, rolled into balls and eaten fresh or after 1–2 weeks.
| Raw cow milk, one milking | Partly skimmed by letting the cream rise in shallow tubs[piemonte-pat][onaf-sheet] |
| Salt, pepper, fennel seed and cumin | [piemonte-pat][onaf-sheet] |
| Wine (sometimes) | Small amounts[piemonte-pat] |
| No rennet | Coagulation is by acid only[piemonte-pat] |
Total time across the recorded steps: 7.5 days – 15 days
What changes: The milk stands in shallow tubs and part of the cream is taken off
Output: partly skimmed raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Motta is a small ball of acid curd from the Valsesia, made with no rennet at all. Raw milk, partly skimmed by letting the cream rise, sours at room temperature for 12–24 hours until it sets like yoghurt. The moist curd is kneaded with salt, pepper, fennel seed and cumin, rolled into balls and eaten fresh or after 1–2 weeks. Made in 5 steps over 7.5 days – 15 days. The longest step, ripen on wooden boards, takes 7–14 days (Regione Piemonte 2015).
| Main step | 7–14 daysReported[piemonte-pat][onaf-sheet] | Ripen on wooden boards |
|---|
Motta uses no rennet. The sheets say it began in the lower summer pastures, where the milk sours too much in the warmth; the excess acidity of the milk and the surface cream ruled out normal cheesemaking, so the acid curd was spiced and rolled into balls.
The regional sheet notes that a well-developed acidity in the finished cheese holds back unwanted microbes. The milk is raw, and the cheese may be eaten just made or after 1–2 weeks. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says motta began in the lowest summer pastures, where the milk sours too much in the sometimes high temperatures. In the area's very poor tradition it let people use milk that was too acid, with too much acid cream on top, for ordinary cheesemaking. It is made all year, but the summer-pasture version is the most characteristic.
